Ingredients
Equipment
Method
Preparation
- Begin by rinsing the chicken thighs and patting them dry with paper towels. Halve your cherry tomatoes and mince the garlic cloves. Grate the Parmesan cheese if it’s not pre-grated.
Cooking
- Heat the olive oil in your skillet over medium-high heat. Once hot, add the chicken thighs. Let them sear without moving them for about 5-6 minutes until the underside turns golden brown and crisp. Flip and cook the other side for another 5 minutes.
- Reduce the heat to medium. Push the chicken to one side of the skillet and add the minced garlic along with the Italian seasoning. Stir for about 30 seconds until fragrant.
- Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes, allowing them to soften and release their juices. Then, add the fresh spinach and stir gently until it wilts down.
- Lower the heat to medium-low and pour the heavy cream over the skillet contents. Sprinkle in the grated Parmesan cheese, stirring continuously as the sauce thickens. Season with salt and pepper to taste. Let it simmer for about 3-5 minutes until the sauce reaches a creamy consistency.
- Once the sauce has thickened and the chicken is cooked through (internal temperature of 165°F or 74°C), remove the skillet from the heat. Serve over pasta, rice, or alongside warm, crusty bread.
Notes
- Use a meat thermometer to avoid overcooking the chicken and keep it juicy.
- Replace heavy cream with coconut cream for a dairy-free version.
- Spinach can be substituted with kale or Swiss chard for a different texture.
- Leftovers store well in the fridge for up to 3 days and reheat gently to prevent sauce separation.
- For a sharper cheese flavor, try Pecorino Romano instead of Parmesan.